I am a firm believer that good desserts include chocolate, peanut butter, caramel, or coffee. And really excellent ones include two or three of the aforementioned dessert flavor enhancers.
This is not a dessert. But it is breakfast, and good breakfasts include these delectable traits as well.
The line is thinly drawn 'tween 'ssert and breakfast.
|She's so cute!|
These muffins are a peanut butter base with jam sandwiched between layers of batter. They are like the eponymous sandwich and full of comfort, with less stick-to-the-roof-of-your-mouth-osity to them. Warmed up in the microwave the next morning for breakfast? Devine.
|This is how Maxine styled the muffins! I like it better than the way I did it, so you're seeing my photograph of her setup.|
Peanut Butter and Jelly Muffins
Yield: 12 muffins
• 2 cups (10 oz) flour
• 1/2 cup (3.5 oz) granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup (6.75 oz) peanut butter, creamy or chunky (we used creamy)
• 1 egg
• 1 cup buttermilk (I know, I'm being a jerk. Milk works just as well since the leavening is baking powder, not baking soda).
• About 1/2 cup jelly or jam
1. Preheat oven to 350 degrees and grease a muffin tin (or put in paper liners).
2. Stir together flour, sugar, baking powder, and salt.
3. Add peanut butter, cutting into the dry ingredients with a fork until mixed and crumbly (this is the best part! So fun.).
4. Stir together egg and (butter)milk, add to flour/peanut butter mixture, and fold together until just mixed.
5. Put a spoonful of batter in each muffin cup, then a spoonful of jam, then another spoonful of batter.
6. Bake 20-30 minutes or until toothpick inserted in center comes out clean.
Recipe adapted from food.com.